Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 329.5 μg | (549 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,315 mg | (33 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 head Green cabbage
- 1 sm stalk Leeks
- 14 ozs mixed Ground meat
- 1 egg
- salt
- freshly ground pepper
- 1 tsp Caraway
- 3 ½ ozs shallots
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 14 ozs Vegetable broth
Preparation steps
Remove eight large leaves from the cabbage, rinse and blanch in boiling salted water for about 1 minute, remove and drain. Cut the remaining cabbage into quarters, remove the core and cut the cabbage into thin strips.
Remove the thick vein from the blanched cabbage and lay flat on the countertop with each of 2 leaves overlapping each other.
Cut the leek into thin rings and knead with the ground meat and egg and season with salt, pepper and cumin. Spread the mixture on the cabbage leaves.
Fold the leaves inward from the sides and roll up. Tie the rolls with kitchen string. Peel the shallots. Heat oil in a pan and saute the cabbage rolls. Add the shallots and tomato paste, pour in the broth and cook about 40 minutes. Remove the cabbage rolls, cover with 5 tablespoons broth and keep warm. Cook the remaining cabbage in the broth about 15 minutes. Season with salt and pepper. Serve with mashed potatoes, if desired.
